General Information about the Course

Course Code:	GMS301
Course Title:	Food Legislation
Course Semester:	5. Semester / Fall
Course Credits:	Theoretical Practical Credit ECTS 3 0 3 5
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Necessary
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Assist. Prof. Heysem Suat BATU
Course Assistants:

Purpose and content of the course

Course Objectives:	Researching the history of food legislation Transferring to students what food legislation is and how it can be obtained Examining food legislation
Course Objective:	To be able to master the legislation on food To be able to grasp the information on food legislation To be able to follow the legislation that will be published by the official authorities in the future about food legislation
Mode of Delivery:	Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) Discrimination Description Explanation Transfer

Skills (Describe as Cognitive and/or Practical Skills.)

1) Predicting Confirming Inferring

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) Planning Implementation Proposition Reasoning Examination

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Introduction to Food Legislation
2)	History of Food Legislation
3)	Review of Veterinary Services, Plant Health, Food and Feed Law
4)	Review of the Turkish Food Codex Drinking Milk Communiqué and the Turkish Food Codex Fermented Milk Products Communiqué
5)	Review of the Turkish Food Codex Meat, Prepared Meat Mixtures and Meat Products Communiqué and the Turkish Food Codex Egg Communiqué
6)	Review of the Turkish Food Codex Bulgur Communiqué and the Turkish Food Codex Table Olive Communiqué
7)	Review of the Turkish Food Codex Cocoa and Chocolate Products Communiqué and the Turkish Food Codex Grape Molasses Communiqué
8)	Midterm Exam
9)	Review of Turkish Food Codex Olive Oil and Pomace Oil Communiqué and Turkish Food Codex Energy Drinks Communiqué
10)	Review of Turkish Food Codex Fruit Juice and Similar Products Communiqué and Turkish Food Codex Turkish Delight Communiqué
11)	Review of the Turkish Food Codex Fermented Dairy Products Communiqué and the Turkish Food Codex Wine Communiqué
12)	Review of the Turkish Food Codex Ice Cream Communiqué and the Turkish Food Codex Condensed Milk and Milk Powder Communiqué
13)	Review of the Turkish Food Codex Honey Communiqué
14)	Review of Turkish Food Codex Sugar Communiqué
15)	Review of the Turkish Food Codex Communiqué on Plant Named Oils and All Remaining Communiqués
16)	Final Exam
References: Artık, N., Şanlıer, N. ve Ceyhun Sezgin, E. (2021). Gıda Güvenliği ve Gıda Mevzuatı. Ankara: Detay Yayıncılık Özen, M. (2015). Gıda Hukuku. Adalet Yayınevi Giray, H., & Soysal, A. (2007). Türkiye’de gıda güvenliği ve mevzuatı. TSK koruyucu hekimlik bülteni, 6(6), 485-490. Karabal, A. (2019). GIDA MEVZUATI VE GIDA GÜVENLİĞİ. International Journal of Social and Humanities Sciences, 3(1), 179-198. Vapnek, J., & Spreij, M. (2005). Perspectives and guidelines on food legislation: with a new model food law.

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Practical Final		% 0
Report Submission		% 0
Bütünleme		% 0
Bütünleme Pratik		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Participation		% 0
Discussion		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	42
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study	14	42
Brainstorming	14	42
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)
Project Preparation + Presentation
Report Preparation + Presentation	6	12
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	7	14
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	14	14
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		168
ECTS (30 saat = 1 AKTS )		5